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Creamy shiro anko paste
  • Creamy shiro anko paste
  • Creamy shiro anko paste

Creamy shiro anko paste

Creamy shiro anko paste

Réference : NISAY15

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Japan is full of pastries and other sweet delicacies made from beans and peas.


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The white peas, once cooked, are sifted very finely to obtain a perfectly smooth paste. Known as SHIROAN in Japan, pastry chefs and chocolate makers favor this dough for their creations.
The peculiarity of this shiro anko paste, from the house of Yamasei, lies in its carefully measured sweetness.
A good anko dough should not be saturated with sugar.
Our creamy anko paste is silky, soft, with rich, buttery notes.
It will be perfect for garnishing pastries such as Mont-Blanc, mochis and other daifuku, fruit tartlets…
Linked to a whipped cream, it becomes addictive.
You can also flavor it with matcha tea, cocoa, roasted buckwheat powder, citrus powders ...

Kagawa, Japan
250 g net
welded bag
Phaseolus Vulgaris L. white peas, water, sugar
best refrigerated
Nutritional values
Per 100 g : energy 207 kcal (879 kJ) ; fat 0,3g, of which saturates 0,12g ; carbohydrate 44,3g, of which sugars 26,4g ; protein 6,7g ; salt 0,014g.

YAMASEI is short for YAMASHITA SEIZABURO, the full name of the craftsman when it was founded in 1938, in the canton of Ayauta, Kagawa Prefecture (Shikoku island, south west of Japan).

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